Egg and bacon salad

Indulge in the savory flavors of egg and bacon salad. A harmonious blend of crispy bacon, boiled eggs, fresh greens, and zesty dressings.

Ingredients:

• 4 eggs
• 1 head escarole or frisee or other bitter leaves of choice
• 1 teaspoon garlic oil
• 200g (3/4 cup) smoked lardoons, or about 14 slices smoked bacon, cut into chunks
• 1 teaspoon Dijon mustard
• 4 teaspoons cider vinegar
• Dash Worcestershire sauce
• Small bunch flat-leaf parsley, leaves chopped

Instructions:

1. Place the eggs in a pot filled with water, on medium heat. Wait for it to boil, then let it cook for 1 minute. Turn off the heat and allow the eggs to rest in the pot for 10 minutes.
2. Move the eggs to a bowl of cold water to cool down. Peel the eggs once they have cooled down.
3. Kitchen tip: I prepare my eggs using this method because I prefer the yolks to be just slightly hard-boiled, with a hint of softness in the center, while keeping the whites incredibly smooth. If you desire a fully hard-boiled egg with firm yolks, continue cooking on low heat for an additional 10 minutes. This is especially important if serving individuals with weakened immune systems like the elderly, young children, or pregnant individuals.
4. While waiting, tear the salad greens into bite-sized pieces and place them in a serving bowl.
5. Warm the garlic-infused oil in a small skillet over medium heat and cook the lardons or bacon until they are crispy, for about 5 minutes. Remove the lardons or bacon with a slotted spatula onto paper towels to absorb excess oil, as you prepare the dressing.
6. Combine Dijon mustard with the bacon drippings in the skillet and whisk together. Add the vinegar and a splash of Worcestershire sauce. Whisk again before drizzling over the salad greens, tossing to mix well.
7. Introduce the bacon pieces and toss once more, then cut the eggs into quarters and add them to the salad along with the chopped parsley. Gently combine the ingredients, being careful not to break the eggs.
8. Preparation tip:
9. Hard-boiled eggs can be made up to 4 days in advance. Cool, keep them in the shells, and store in an airtight container in the fridge. Remove the shells just before serving.

Summary:

• Calories: 1098 kcal
• Fat: 95 g
• Protein: 51 g
• Carbs: 7 g
• Potassium: 1025 mg
• Magnesium: 78 mg